from Taste of Home, Jun/Jul 2012
Easy and tasty, also.
INGREDIENTS
Salad
1 pkg (16 oz) whole wheat pasta
1 pkg (6 oz) baby spinach
3 medium chopped tomatoes
3/4 crumbled feta cheese
1/2 cup sliced Greek olives (I didn't have any, so I added avacado instead. Yum)
4 green onions, thinly sliced
Vinaigrette
1/2 cup olive oil
1/2 cup white wine vinegar
1/3 cup grated Parmesan cheese
1 T Dijon mustard
2 garlic cloves, minced
1 t dried oregano
1/4 t salt
1/4 t pepper
1. Cook pasta. Drain and rinse. Drain again.
2. In a small bowl, whisk vinaigrette ingredients. In a large bowl, combine pasta, spinach, tomatoes, feta, onions and olives. Add vinaigrette; toss to coat. Serve immediately.
To keep track of recipes. Yum.
Showing posts with label spinach. Show all posts
Showing posts with label spinach. Show all posts
Tuesday, June 12, 2012
Tuesday, April 17, 2012
Spinach Lasagna Bechamel
via the Moosewood Cafe
Béchamel Sauce 6 cups milk
1 cup butter
1 cup unbleached white flour
salt and black pepper to taste
⅛ teaspoon nutmeg, preferably freshly grated (optional)
¼ cup vegetable oil or butter
2 garlic cloves, minced or pressed
2 cups chopped onions
2 pounds spinach, rinsed, stemmed, and chopped
¼ cup chopped fresh parsley
1 pound ricotta cheese
2 eggs
2 cups freshly grated Parmesan cheese (5 ounces)
2 cups grated mozzarella cheese (8 ounces)
1 package lasagna noodles
To prepare for Béchamel sauce, heat the milk until very warm but not boiling. In another pan melt the butter on medium heat. Do no let it brown. Whisk in the flour and cook for 3 to 4 minutes, stirring constantly. Gradually add the hot milk and continue whisking until the sauce thickens.
Sauté the garlic and onions in the oil or butter. When the onions are translucent, stir in the spinach and ½ cup of the parsley. If the spinach is dry, add a little water. When the spinach has wilted, remove it from the heat and set aside.
Mix together the remaining parsley, the ricotta cheese, eggs, and ⅔ cup of Parmesan cheese.
At this point either cook the lasagna noodles al dente, or do as we do, and don't cook them at all. This method has worked for us time and time again. Just layer the raw noodles in the pan as you would if they were cooked. Go on, simplify your life!
Oil a large casserole or lasagna pan and layer the ingredients in the following order. First, 1½ to 2 cups of Béchamel sauce, a third of the noodles, half of the spinach mixture, all of the mozzarella. Next, 1 ½ to 2 cups of sauce, a third or the noodles, all of the ricotta mixture, the rest of the spinach mixture. Finally, 1½ to 2 cups of sauce, the remaining noodles, the rest of the sauce. Sprinkle 1½ cups Parmesan on the top.
Bake covered at 350º for 45 minutes and then uncovered for another 10 to 15 minutes. Remove from the oven and allow 10 to 15 minutes for the lasagna to set up before serving.
Serve with a simple salad or a side dish of steamed or marinated vegetables.
Béchamel Sauce 6 cups milk
1 cup butter
1 cup unbleached white flour
salt and black pepper to taste
⅛ teaspoon nutmeg, preferably freshly grated (optional)
¼ cup vegetable oil or butter
2 garlic cloves, minced or pressed
2 cups chopped onions
2 pounds spinach, rinsed, stemmed, and chopped
¼ cup chopped fresh parsley
1 pound ricotta cheese
2 eggs
2 cups freshly grated Parmesan cheese (5 ounces)
2 cups grated mozzarella cheese (8 ounces)
1 package lasagna noodles
To prepare for Béchamel sauce, heat the milk until very warm but not boiling. In another pan melt the butter on medium heat. Do no let it brown. Whisk in the flour and cook for 3 to 4 minutes, stirring constantly. Gradually add the hot milk and continue whisking until the sauce thickens.
Sauté the garlic and onions in the oil or butter. When the onions are translucent, stir in the spinach and ½ cup of the parsley. If the spinach is dry, add a little water. When the spinach has wilted, remove it from the heat and set aside.
Mix together the remaining parsley, the ricotta cheese, eggs, and ⅔ cup of Parmesan cheese.
At this point either cook the lasagna noodles al dente, or do as we do, and don't cook them at all. This method has worked for us time and time again. Just layer the raw noodles in the pan as you would if they were cooked. Go on, simplify your life!
Oil a large casserole or lasagna pan and layer the ingredients in the following order. First, 1½ to 2 cups of Béchamel sauce, a third of the noodles, half of the spinach mixture, all of the mozzarella. Next, 1 ½ to 2 cups of sauce, a third or the noodles, all of the ricotta mixture, the rest of the spinach mixture. Finally, 1½ to 2 cups of sauce, the remaining noodles, the rest of the sauce. Sprinkle 1½ cups Parmesan on the top.
Bake covered at 350º for 45 minutes and then uncovered for another 10 to 15 minutes. Remove from the oven and allow 10 to 15 minutes for the lasagna to set up before serving.
Serve with a simple salad or a side dish of steamed or marinated vegetables.
Sunday, November 6, 2011
Baked Ziti with Tomatoes and Spinach
via Epicurious (I think...)
INGREDIENTS:
3/4 pound hot Italian sausage
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)
DIRECTIONS:
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.
INGREDIENTS:
3/4 pound hot Italian sausage
1 medium onion, chopped
3 large garlic cloves, chopped
1 28-ounce can diced peeled tomatoes
1/4 cup purchased pesto sauce
10 ounces ziti or penne pasta (about 3 cups), freshly cooked
8 cups ready-to-use spinach leaves (about 2/3 of 10-ounce package)
6 ounces mozzarella cheese, cubed
1 cup grated Parmesan cheese (about 3 ounces)
DIRECTIONS:
Heat heavy large saucepan over medium-high heat. Add sausage, onion and garlic and sauté until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Add tomatoes with juices to pan. Simmer until sauce thickens slightly, stirring occasionally, about 10 minutes. Stir in pesto. Season sauce with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing.)
Preheat oven to 375° F. Lightly oil 13 x 9-inch glass baking dish. Combine pasta, spinach, mozzarella and 1/3 cup Parmesan cheese in large bowl. Stir in hot tomato sauce. Transfer mixture to prepared baking dish. Sprinkle remaining 2/3 cup Parmesan cheese over. Bake until sauce bubbles and cheeses melt, about 30 minutes.
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